1 lb peeled and deveined jumbo shrimp
1 tbsp mild jerk seasoning
1/2 tbsp butter or coconut oil
1 scallion, chopped
1/4 cup chopped onion
1/4 cup chopped bell peppers
1 scotch bonet pepper, seeded and diced (I only use 1/4)
1 cup light coconut milk
chopped scallions or cilantro, for garnish
Season shrimp in a bowl with jerk seasoning. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes. Garnish with cilantro or scallions and serve.
1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can chickpeas, rinsed and drained
½ tablespoon cornstarch dissolved in 2 tablespoons cold water
optional: minced garlic or onion
Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.